Oh my goodness, what a mouthful of a name! Maybe I should have posted the rum sauce separately? It is definitely good enough to be a stand alone glaze; it would be good on ice cream alone, on poached fruit, or even cinnamon rolls... hmmm :)
One of my favorite restaurants is "K'ya" in Laguna Beach. They serve fun small plates so you can try several dishes from their dynamic menu. One of my favorite dishes is their Lobster Truffle Risotto... I will have to play around in my kitchen and figure out how to copy it so that I can share it with you.
However, K'ya also has one of my all time favorite desserts: Banana Pecan Bread Pudding. I LOVE bread pudding, but the first time I ate at K'ya, I didn't order it because I was bummed about the banana pecan part- HA! How foolish I was... when I finally tried it, a few visits later, I couldn't believe I had ever turned it down. They used to serve it with a rum sauce, but now they sometimes serve it with a different one.
I may not have figured out the risotto yet, but the bread pudding I have most definitely come up with a great way to recreate at home and I am excited to share it with you :) We even kicked it up a notch with a pecan-streusel topping! ('we' because that was actually Peter's idea!)
Whenever we go away on vacation or even just a weekend, it has become a tradition that I make banana bread when we return home. It's too perfect, buy bananas before you leave; come home and they are nice and over-ripe for making banana bread!
Last weekend, Peter and I went to visit San Luis Obispo...
(*side note: we stayed with our friends Matt & Alexa, and I must share her awesome etsy site with you! I love her beachy chic style!)
Anyway, when Peter and I got home from SLO, I made banana bread, of course. We enjoyed some toasty banana bread with breakfast the next morning. However, on our way home from work that night, Peter asked if I could try to recreate the K'ya banana bread pudding. We got overly excited and Peter got carried away with ideas of a crunchy top, and ice cream, and... I just LOVED the excuse to play in my kitchen! When we got home, I did some quick research and went to work :)
The nutty crunch on top complemented the dense, moist, sweetness inside. And the rum sauce...ooooh, it just made it all gooey and warm, and added yet another layer of flavor! One thing's for sure; this is a RICH dessert. We enjoyed ours with a side of vanilla ice cream and a tall glass of milk :)
Recipe: (for 2 large inidividual ramekin servings)
- 8 oz (1 cup) fat free evaporated milk
- 2 eggs
- 1/8 cup granulated white sugar
- ½ Tbsp Vanilla
- ¼ tsp cinnamon
- 4 thick slices of banana bread (about ¼ loaf banana bread), cubed and toasted or stale
- 1/2 Tablespoon Butter
- 2 Tablespoons Dark Brown Sugar, packed
- 1 Tablespoon AP Flour
- a few dashes Cinnamon
- 1/4 cup Pecans, halved or chopped
- 2 Tablespoons Butter
- 1/3 cup white granulated Sugar
- 1 Tablespoon Corn Starch
- 1 cup Fat Free Milk
- 3 Tablespoons Rum